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I've been crazy busy (which is a good thing) but haven't had time to post. At the end of last week I made the Salted Caramel Kentucky Butter Cake for work and it was a big hit. I also took my time blending in the ingredients and it was much less messy. This week I made the Chocolate Cherry Doughnut Bread Pudding from foodiewithfamily.com. It's made with glazed doughnuts! I have a friend who's crazy about Krispy Kremes so I had to make it for her. It was not as sweet as I expected it to be. Next time I would add more cherries and layer in the chocolate and cherries. Mixing it the way she recommended, a lot of the chocolate ended up on the bottom.
I forgot to post earlier in the week. I actually made the Slow Cooker Buffalo Chicken on Saturday so we would have some leftovers. On Sunday I made Stir-Fried Beef and Broccoli and also had leftovers from that. We were so tired on Wednesday that we actually did take-out. Last night I cooked hamburgers and roasted vegetables - I found a nice combination of veges on Pioneer Woman and I used those. Tonight I'm making a recipe called Lo-Carb Pepperoni Pizza Bake. It's Phase 2 on South Beach and you can keep the fat lower by using turkey pepperoni and skim milk mozzarella.
I received the same email today. However, I do not use mine frequently so on the occasions when I need it I go ahead and pray 🙂 It was after all a "voluntary" recall, but I will feel better having a proper blade whenever it comes.
I, too, hope yours comes before you move, Baker Aunt. Since you filed before me, I would expect that they would ship in order of receipt.
Thanks Mike and Aaron. You're both right about the cookie. I went looking for recipes online - ironically, Martha Stewart had a recipe for homemade Milanos, but used a thicker cookie dough and had a recipe for langues du chat as well. The recipe I used only had egg whites as the langues du chat. The other recipes for homemade ones all had whole eggs.
The recipe I tried was definitely out of balance - 8 ounces butter, 2 cups powdered sugar (8 oz.), 4 egg whites, 1 tsp vanilla and 1 ½ cups flour. The other recipes vary but ¼ to ½ cup butter, ½ cup sugar and 1 to 1 ¼ cups flour. I'll have to play someday.
Mike, we all really liked the ganache
1 cup (6 ounces) chocolate - I used dark
½ cup heavy cream
Break up the chocolate in a heatproof bowl. Heat the cream to boiling over medium heat. Pour over chocolate and let stand 30-45 seconds. Stir well to combine.I had seen a recipe for Homemade Milano Cookies which I decided to try yesterday since I had the 4 egg whites it called for. I had no problem making the dough, but I had problems piping the cookies p. The recipe said to cut ¼" in the corner of the bag. I found I was going back and forth over my piping to get more dough out. My cookies looked like Milano but they never crisped. The chocolate ganache was good. I took some of them to work. Everyone looked them despite their softness.
I looked at other homemade recipes and found that people cut bigger holes which makes sense. However the doughs came out much thicker in those recipes. The site I found it on has no place for comments which is frustrating. I think I'm going to research Madeleines to see if the batter is close to those.
On Sunday I made Pain au Chocolate Bread Pudding from Gourmet (Epicurious.com) for a dinner party last night. I hadn't made it in years and I was amused to read the comments that, like me, a lot of people substituted raspberries for the cranberries. I used frozen raspberries figuring that it was baked so it wouldn't matter (it didn't. I followed some of the comments and added a little more liquid and wished I hadn't - I thought it made it soggy. I used 6 ounces of chocolate. Next time I will tent it at 30 minutes so the top doesn't get too brown and I will air dry the croissants. But I had forgotten how much I like this decadent bread pudding.
On Wednesday, I made another orange pound cake from KAF for my boss' family. I decided to put the drizzle on the bottom and letting the cake cool in the pan before putting it on the plate. It came out beautifully!! I did make a glaze from powdered sugar and oj to put on top. It wasn't quite thick enough to show, but it will still taste good.
Tuesday night we had tenderloin steaks - can't call them filet mignon because they weren't trimmed - it was on sale. And I made The Pioneer Woman's stir fried vegetables to go with it. We really like them because it makes a ton. Last night I made sheet pan Fajitas which is becoming an easy favorite
Just got an email from Cuisinart with the headline "we're making Valentine's a little sweeter this year." I thought they were going to say they were shipping blades ? No such luck - they were selling red appliances ?
On Saturday, I made a batch of the Slow Cooker Honey Ginger Chicken. I think I now have the texture of the sauce right, but I think I want to reduce the quantity a tad. This time I cut up the chicken breasts in large chunks so that it would cook faster. I haven't made it since I went back on SBD in October. The interesting thing is that now I think it's a little too sweet, so I'm thinking either about less honey or finding (or making) a sugar-free or low sugar ketchup. Baker Aunt - I'll post the recipe as I made it this time.
I received the same email, but I haven't tried the link yet. Wonder when we'll get the blades...
On Tuesday, I made chicken salad with the remainder of Sunday night's chicken (we also ate it on Monday). I added celery, dried cranberries and pecans. I used half mayo and half 2% Greek yogurt - we've decided we like the addition of the yogurt and will try it in our family's favorite chicken salad which uses 3 cups of mayo.
Yesterday, I tired a recipe for crispy tofu bites - they didn't come out crispy so I went and did some research. Turns out you shouldn't marinate the tofu first - it, duh, makes it soggy. I'll try again with the new recipe and save the marinade for something else - it was good. I also made a sheet pan dinner with chicken sausage, veggies & sweet potatoes.
January 31, 2017 at 12:19 pm in reply to: How Many Different Flours Do You Have in Your House? #6490Yikes, since I haven't been baking as much, I've become a real lightweight. We don't have enough freezer space to store what I would like to have. KAF AP, WWW, Bread flour, Swan's Down cake flour, semolina, cornmeal, rolled oats and steel cut oats. I currently buy it as I need it. I would love to have some KAF Irish meal, but I don't have enough to put together an order right now.
Italiancook, I can get Frontera Grill products at my supermarket in with the rest of the Mexican style brands
Sunday I baked some chicken breasts with Penzey's Quebec seasoning. Sadly, the seasoning stuck to the skin and didn't make it to the chicken. I think in the future, I'll just do boneless chicken breasts with olive oil and the seasoning rubbed on.
On Saturday night (I know this belongs in a different thread, but in the interest of time) I made penne with vodka sauce because we had a friend visiting from Ireland who always liked it when I made it.
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